Vivino : 4.2

Grapes : 80% Corvina, 10% Corvinone, 10% Rondinella

Vineyards : Selected vineyards in a hilly area at 150-300 metres above sea level in Valpolicella

Vinification : Gentle crushing and destemming, then fermentation with maceration at 20/24° C. Gentle pressing.

The wine obtained at the end of December is passed over the skins of Amarone

Maturation : The wine matures in 5-20 hectolitre new French and American oak barrels for 12 months

Colour : Deep bright red

Aromas : Mostly red fruit, especially prunes and sour cherries. Spicy hints and a light balsamic vein

Taste : Strong flavour. Balanced, soft tannins. Persistent

Temperature : 18 - 20° C